Tuesday, November 2, 2010

Today's Bento

Persian cucumbers (much smaller and crunchy) with miso paste, tangerine, cavatappi pasta in tomato sauce and lighter eggplant parmesan. The eggplant was coated in a flour, egg wash and panko mixture, then baked for 40 minutes at 350F instead of panfried in oil. It takes a bit longer, but the crunchy texture from the panko was nice. With a little tomato sauce topped with mozzarella and grated parmesan cheese between each layer, I assembled the eggplant stacks and baked for another 30 minutes. A lighter, meat-free lunch.

About Me

I love cooking, trying new restaurants, and taking pretty-pretty food photos. My favorite food moments have been with my friends and better half. They're all incredibly patient as they wait for me to take quick pictures of our food before we start eating. I created this blog to have a place to put my collection of food photos and share some of my food adventures in the DC area.